Chicken & Biscuit Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 466.5
  • Total Fat: 12.4 g
  • Cholesterol: 96.5 mg
  • Sodium: 1,378.3 mg
  • Total Carbs: 44.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 43.3 g

View full nutritional breakdown of Chicken & Biscuit Casserole calories by ingredient
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Number of Servings: 6


    Margarine butter blend, 60% corn oil margarine and 40% butter, .25 cup (remove)
    Onions, raw, .5 cup, chopped (remove)
    Celery, raw, .5 cup, diced (remove)
    Carrots, raw, .5 cup, chopped (remove)
    *Flour, white, .5 cup (remove)
    Granulated Sugar, 2 tsp (remove)
    Salt, 1 tsp (remove)
    Basil, .25 tbsp (remove)
    *Campbell's low sodium chicken broth, 4 cup (remove)
    Peas, frozen, 1. cup (remove)
    Chicken Breast, no skin, 32 ounces (remove)
    *Heart Smart Bisquick (mix only), 2 cup (remove)
    Milk, nonfat, .66 cup (remove)


Preheat oven to 350. Lightly grease 9x13 backing dish

In a skillet, melt the butter over medium high heat. Cook and stir the garlic, onion, celery and carrots in butter until tender. Mix in the flour, sugar, salt, 1 tsp dried basil and pepper. Stir in broth and bring to a boil. Sitrring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.

In a medium bowl, combine the baking mis and 2 tsps dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to dlatten each ball of dough into the circular shape; place on top of chicken mixture.

Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.

Number of Servings: 6

Recipe submitted by SparkPeople user DIBELLA2.

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